Continue to boil until reduced by almost half till it is the consistency of typical tomato puree sold in stores.

Add 1/2 teaspoon of citric acid per quart.

Can in boiling water bath for 45+ minutes.

Using this method I do not remove the skins or seeds. The skins are not detectable after blending with the hand blender. You can detect a few seeds, but not many.

However, I notice the NCHFP says to remove the skins and seeds. I've heard in the past that the skins and seeds only add to the acidic level, so I'm assuming what I am doing is acceptable. Maybe Dave and others can weigh in on this thinking. TIA : )

Basically what you are making is quarts of tomato sauce and doing it correctly except for the issue of the peels and seeds and that is a gray area that boils down to your choice.

The reason for the recommendation is that a) the peels are the primary source of bacteria and potential contaminants - remove them and you reduce the bacterial count significantly. Leave them and if properly acidified and processed it is safe. So it's a marginal safety issue.

And b) the seeds if left can often impart a bitterness to the taste of the sauce if left. I remove them, others do not. Your choice. Try some small batch without the seeds and peels and see if you note the difference.